The Great Shandy Experiment

Raw ingredients for the perfect shandy
Raw ingredients for the perfect shandy

(The following column was originally published on July 31, 2013, in the Waterbury (Conn.) Republican-American.)

Muggy weather has a liquid antidote.

For this, we can thank the British. They’re known for creating the logically mixed summer drink called a shandy: beer and usually lemonade (although other carbonated non-alcoholic drinks are known to qualify).

I figured I’d walk you through some commercial examples, then experiment a bit with some of my own combinations. Prepare to be refreshed.

Shandy-licious
Unlike the snake bite (beer and hard cider) and the dog’s nose (beer and gin), the shandy quenches instead of puckers. It’s usually very effervescent, which often requires the base beer to be either a light, crisp lager or a hefeweizen, which is a wheat-based beer.

The biggest player among American shandies is arguably Leinenkugel’s Summer Shandy, a seasonal favorite. This Wisconsin brewery also makes a Lemon Berry Shandy, which has blackberry juice. Other breweries in the shandy game are Carib (which makes a teeny-tiny 1.2 percent alcohol by volume shandy) and Anheuser-Busch’s Shock Top.

A Vermont-based brewer, Traveler Beer Co., has a line that’s exclusively shandies. Traveler has a traditional lemonade shandy, a strawberry shandy, and a ginger/lemonade shandy. The ginger shandy, called the Tenacious Traveler, is my favorite. Blended just right to have the ginger undercut the tartness of the lemony beer, the Tenacious goes best with other food, including salads.

Research!
Research!

Home concoctions
You don’t have to rely on what brewers consider to be a superior shandy. You can build one at home. And to save you from wasting your time experimenting with lemon flavors and base beers, I’ve wasted mine.

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